Chicken Fried Steak and Cream Gravy

The chicken fried steak recipe shown below is one developed and used at Cowboy Cafe. Try it and you’ll understand why chicken fried steak reigns supreme with any Texan, both native or adopted, throughout the country.

Recipe serves 4

Whatcha Need for the Steak:
4 six-ounce boneless, round steaks, trimmed of all fat
1-1/2 cups buttermilk
1 egg, beaten
2-1/2 cups all-purpose flour
2 teaspoons Kosher salt
1 teaspoon black pepper, freshly ground
1 Tablespoon paprika
1 Tablesoon granulated garlic
1 Tablespoon onion powder
1 teaspoon cayenne pepper
Canola oil for frying
Whatcha Need for the Gravy:
2 Tablespoons of the frying fat
2 rounded Tablespoons all-purpose flour
3-1/4 cups milk
salt and black pepper to taste

Whatcha Do:

  1. Pound steaks to 1/4-inch thick.
  2. Place buttermilk and egg in a medium baking dish and combine well.
  3. In a separate bowl, combine flour, salt, pepper, paprika, granulated garlic, onion powder and cayenne. Divide between 2 baking dishes.
  4. Dredge steaks in the first dish of flour mixture, shaking off excess, then dip into the buttermilk, making sure meat is completely coated. Remove and allow excess to drain off, then dredge in second dish of flour, pressing to coat and gently shake off excess.
  5. Place 1-inch of canola oil in a large cast iron skillet and heat to 350 degrees F on instant read thermometer. Add steaks being careful not to crowd the skillet, and cook until golden brown on both sides. Remove to a wire rack set over a sheet pan to drain. Place sheet pan of cooked steaks in a warm oven to hold while you make the gravy.
  6. Remove all but 2 Tablespoons of the frying fat from the skillet, leaving the crunchy bits of breading. Lower heat to medium and add the 2 Tablespoons flour and cook, stirring, for 2 to 3 minutes, being careful not to let the flour brown.
  7. Whisk in milk, raise heat to medium-high and continue to cook, whisking constantly, until gravy has thickened. Salt and pepper to taste.

Place one chicken fried steak on each plate next to a liberal dollop of mashed potatoes, ladle gravy over both and serve immediately.

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